What to include when you request hospitality staff

Name the exact role

Hospitality covers very different jobs. A room attendant services bedrooms and bathrooms, a kitchen porter washes up and keeps the kitchen clear, and front-of-house support clears and resets tables. Ask for the role you need, not just a hospitality worker.

If the shift mixes roles, such as a porter who also clears tables at the end of service, say so in the request. Mixed roles are common in smaller venues, and the right worker needs to know.

• Room attendant, kitchen porter or front of house
• Any mix of roles on the shift
• The main tasks for each role

Give the rooms or covers you expect

For a hotel, say how many checkout and stayover rooms you expect on each day. For a restaurant, give the expected covers or the busiest services. These numbers tell the agency how much work the shift involves.

If trade varies by day, include the pattern. A quiet Tuesday and a full Saturday may need different numbers of people.

• Checkout and stayover rooms
• Expected covers or busiest services
• Days that are busier than others

Set out the dress code and uniform

Say what the worker should wear and what you provide. Many kitchens provide aprons or jackets; many hotels provide tunics. Workers need to know whether to bring black trousers, safe footwear or anything else.

Mention rules on jewellery, hair and phones, especially in kitchens and guest areas. A worker who knows the rules arrives ready to start.

• What to wear and what you provide
• Footwear requirements
• Rules on jewellery, hair and phones

Explain your food hygiene expectations

If the worker will handle food, plates or glassware, explain your food hygiene expectations and whether you require a food hygiene certificate for the role. Say this in the request, so the agency can check before booking.

Your chef or manager remains in charge of food safety on the day. Explain your allergen procedure on the first shift, even for a worker who only washes up.

• Whether a food hygiene certificate is required
• Who is in charge of food safety
• The allergen procedure explained on the first shift

Say who supervises the worker

Name the housekeeping supervisor, head chef or duty manager who will direct the worker. A clear supervisor makes the first shift smoother and gives the worker someone to ask.

Agree who signs the worker in and who approves the hours. In busy kitchens this is often the person on the pass, so make sure they know a new worker is expected.

• The supervisor's name
• Who signs the worker in
• Who approves the hours

State how long the cover is needed

Say whether you need a single shift, cover for a holiday period or an open-ended arrangement. The length of the cover affects who is available and whether the same worker can return.

Where you can, ask for the same worker for repeat shifts. In hospitality, a worker who knows your kitchen or your floor is worth a great deal.

• Single shift, period or ongoing
• Repeat shifts with the same worker
• Notice for cancelling or extending

Questions

What is the difference between a kitchen porter and front-of-house support?

A kitchen porter washes up and keeps the kitchen clear; front-of-house support clears and resets tables and collects glasses. Many venues need both.

Do hospitality workers need a food hygiene certificate?

It depends on the role and your policy. Say in the request whether you require one, so it can be checked before the booking.

Should I provide a uniform?

Many venues provide aprons, jackets or tunics. Say what you provide and what the worker should bring, including footwear.

How many people should I request for a busy service?

Start from the expected covers or rooms and your usual staffing for that level of trade, and add cover for the busiest days.

Related guides

• Planning kitchen porter cover for busy weekends
• What to have ready to get a fast quote for temporary staff
• Covering cleaning and hospitality staff sickness at short notice